9 Crock Pot Meals

With another school year fast approaching...(as in tomorrow) and a request by a friend of mine I thought I would post all of the meals I prepared this year. Unfortunately, this was an after thought so I don't have any pictures to post. The suggested cook time is based off of my current crock pot. I have found I have to cook my meals for a shorter amount of time than the time typically suggested. I have had one too many dried out meals due to over cooking. All of these meals feed the two of us for dinner and most recipes have leftovers for lunch the next day. 

I have collected these recipes over the years and have made changes every time I have made them. So, tweak where you need. Remember to use FREEZER gallon bags and have a black marker handy to write the names and cooking times on the bags (before putting the contents in)  :)

Beef Burritos
1 top round roast (approx 2 lbs)

1 diced onion

4 minced garlic cloves

2 T. whole peppercorns

2 (8 oz) cans tomato sauce

1 chipotle pepper in adobo sauce (1 only use 1 pepper)

1 1/2 t. chili powder

1. Add the above items into freezer bag.

2. When you are ready to cook, put the contents of the bag in the crock pot and cook on low for 5-7 hours. 

3. When the meat is cooked, strain the juices and add the juice back to the crock pot. (by straining you get the peppercorns and onions out) Shred the meat and add the juice back to the crock pot and cook for additional 30 minutes on low. 

Dijon Chicken

2 lbs. chicken breasts

1 cup chicken broth

1 onion, chopped

2 T. dijon mustard

3 cloves garlic

2 bay leaves 

1 t. thyme (or less if you're not a big fan of thyme)

Cook for 4-6 hours on low. 

Cilantro Lime Chicken

1 1/2 lbs of chicken breasts

juice of 2 limes

1 bunch of cilantro, chopped

1 bag frozen corn

1/2 chopped onion

2 cloves garlic, minced

1 can black beans

1 cup water

1 tsp. cumin

salt/pepper

Cook for 4-6 hours on low. 

Herbed Turkey Breast (haven't actually seen the outcome of this recipe)

1/4 c. butter

1/4 c. sage

1/4 c. terragon

1 T. thyme

4 tsp minced garlic

2 tsp. pepper

1 tsp. salt

Turkey Breast (3 lbs)

Cook for 6-7 hours on low. 

Sesame Chicken Sauce  

1 c. reduced sodium soy sauce

2/3 c. brown sugar

1/2 tsp. garlic powder

1/2 tsp. ground ginger

2 T. ketchup

2 T. sesame seed 

4 chicken breasts

Cook on low for 4-6 hours. Serve with rice.

Easy Steak Marinade (this is for the grill/not the crock pot)

1/3 c. reduced sodium soy sauce

1/2 c. extra virgin olive oil

1/3 c.  lemon juice

1/4 c.  Worcestershire sauce 

1 1/2 T. garlic powder

3 T. dried basil

1 1/2 T. dried parsley

1 t. pepper

1/4 teaspoon tabasco

1 t. minced garlic

Cover steak evenly with marinade. Toss and knead bags to coat steak with marinade. 

Chili Maple Glaze Chicken

1-2 lbs chicken breast

1/2 t. salt

1/2 c. maple syrup

1 T. chili powder

Cook on low for 4-6 hours. 

Sweet Teriyaki Chicken 

1 c. low sodium soy sauce

1 c. sugar

1 t. garlic salt

1/2 minced onion

1-2 lbs. chicken

Cook on low for 4-6 hours. Serve with rice.

Crock Pot Cajun Chicken

2 lbs. chicken

1 t. cumin

1 t. chili powder

1/2 t onion powder

1 t. garlic

1/4 t pepper

1/2 t. salt

2 cups frozen corn

1/2 c. diced pepper

handful of cilantro

(I also threw in a cup of salsa)

Cook on low for 4-6 hours. Shred and use in tortillas. 

Chicken and Shrimp Tortilla Soup

It is Sunday afternoon....more specifically it is St. Patrick's Day...and where are we? We are home. We have finally found that we are in that "weird stage"...married...no kids...no longer in our 20's....AND all of our friends have kids...therefore...we would just be those weird old people trying to relive their 20's if we were to go out and celebrate the holiday...kinda depressing for us...the past 3 St. Patty Day's were the best days because they were spent at the Philadelphia Phillies Spring Training game...and that, my friends, is a GREAT time. So, sorry to vent, but it was on my mind...guess we are going to have to succumb to peer pressure soon and be like everyone else our age...oh how I don't want to grow up...

Anyway, felt like making another Crock Pot dish and wondered if I could do shrimp in the Crock Pot...so, I threw this stuff together...it is very easy...and it is nice for these cloudy (hopefully) last days of Winter...

Chicken and Shrimp Tortilla Soup
Ingredients
2 chicken breasts (fresh or frozen), cubed
2-3 cups chicken stock
1 can diced tomatoes
1 can corn (drained)
1 red pepper, sliced
1 small onion, diced
1/2 jalapeno (seeded or unseeded)
3 t. chili powder
1 t. coriander powder (or fresh cilantro)
a few splashed of Tabasco or Frank's Red Hot
salt/pepper
1 lb. frozen shrimp
cheddar jack cheese
crushed tortilla chips

Step by Step Directions
1. Turn the crock pot to low and add the chicken, chicken stock, tomatoes, corn, pepper, onion, jalapeno, chili powder, cilantro and the Tabasco sauce. Stir. Cook on low for 3 hours.
2. Add the frozen shrimp. Continue to cook on low for 30-45 minutes.
3. Top with cheese and chips. Serve.

Easy Empanadas

Basically, this is a turnover. A super simple turnover...depending on what you want inside of it. Using a refrigerated pie crust, you can cut the time of having to make your own dough. I have made this with a variety of "fillings." I have used a beef filling (with mexican flavorings) for the same amount of time as the recipe below. What I like about this recipe, is you can make it what you want.

Honestly, I had forgotten about this easy recipe until I was making this week's menu. I realized I hadn't made empanadas for awhile, and I thought I would try this filling instead of using beef....not exactly a "Latin-American" recipe....but nonetheless a yummy recipe...and this MAY be better than the beef recipe I have used...

Buffalo Chicken Empanadas

Makes 2 empanadas

Ingredients

*1 refrigerated pie crust (divided in half)
* Buffalo Chicken Recipe chicken (crock pot chicken)
*diced red, green pepper (1/4 c.-1/2 c.)
*diced onion (1/4 c.-1/2c.)
*cilantro (1 T.)
*shredded mexican cheese (1/2 c.)
*salt and pepper
*chili powder
Optional: salsa and/or sour cream for topping

Step by Step

1. Follow the steps for the Buffalo Chicken Crock Pot recipe.
2. Heat the oven to 450 degrees.
3. In a nonstick skillet over medium-high heat, cook the onion and peppers. Once the onions are soft, add in the cilantro. Season with salt and pepper.
4. Combine the peppers, onions and cilantro with the chicken.

5. Spray a baking sheet with PAM. Unroll pie crust.
6. Cut in half. Spoon chicken mixture over one side of each half.

7. Top with cheese (or wait and top with cheese after baking)

8. Fold over filling and pinch the side. Vent the top a few times by stabbing with top with a fork.

9. Top with chili powder (if desired)
10. Bake for 10-15 minutes.

Top with sour cream, cheese, and or salsa. YUM!

Crock Pot Taco Chicken

Tonight, I combined a few recipes into one (with my own spin)...this was SUPER easy and FULL of flavor!!!!

This makes enough for 2 people (with some left over)
Ingredients
*1 lb of chicken breast (partially frozen)
*Half a packet of low sodium taco seasoning
*Half a packet of dry ranch dressing
*Frank's Red Hot (a few splashes)
*Salsa (about 8-10 oz)

I put all of the above ingredients into to the crock pot on low for 6 hours. I checked on the chicken about 4 hours in and shredded the chicken, so the chicken could soak up the seasonings.


Shred the chicken, so the chicken can soak up the juices/seasonings

For dinner, we put the chicken into warm tortillas with some cheese, salsa, cilantro, and sour cream. I also threw together some guacamole. Avacado = super food!